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Preparation Time : 14
Cook Time : 70
Total Time : 84
500 gms Chevon Curry Cut Mutton
1 tbsp Salt or as per to taste
Turmeric Powder – 1 tsp
Onion – 2 large sliced thinly
2 sprig Curry leaves
Green chilli – 2 slit
Ginger Garlic Paste – 2 tbsp
Tomato – 3 large pureed
Chilli Powder – 1 tbsp
Coriander Powder – 2 tbsp
Cumin Powder – 2 tsp
Garam masala powder – 2 tsp
Cashews – 50 grams
1/2 to 1 tsp salt
3 tbsp chopped coriander leaves
Oil – 2 tbsp
Ghee – 3 tbsp
Fennel Seeds /Saunf – 1 tsp
Cumin Seeds – 1 tsp
1 inch cinnamon
1 star anise
Take cashews in a bowl, add warm water and soak for 30 mins.
Take it in a blender with 3tbsp water and puree till smooth.
Use Chevon Curry Cut Mutton, clean it
Take mutton, salt and turmeric powder in a pressure cooker and cook for 5 whistle. Simmer the flame for 15 mins, turn off the heat and let the steam go all by itself. Open and set aside.
Heat oil and ghee in a large kadai, add all seasoning and saute until aromatic. seasoning ingredients starts from fennel seeds onwards in ingredients list
Add in onions, curry leaves and green chilies
Add ginger garlic paste and saute until onions are transclucent
Add in tomato puree and cook till oil separates.
Add in spice powders and salt and mix well.
Add in cooked mutton along with the water, bring to boil
Cover and cook for 2-3 minutes
Add in pureed cashew and mix well.
if the gravy is too dry, you can add additional water else skip Cover and cook for 15-16 minutes
Add chopped coriander leaves, mix well
Serve hot with rice
Please view video https://youtu.be/Y_CD6CW9u7k for clear instructions
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